2023 Antoine Jobard Saint-Aubin 1er Cru Sur le Sentier du Clou
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Body: full-bodied. Like most white wines from Côte de Beaune; 13.5% alcohol.
Acidity: fairly high. from the fairly cool climate of .
Aromas: stone fruit, tropical fruit and orchard fruit, typical of
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Log inAfter working alongside his father for several years, Antoine has officially been in charge of this prestigious estate since 2007. Although Francois has been enjoying his retirement for a few years now, he can still be found in the vineyards and cellar almost daily to assist his son. With Antoine's arrival, the style of the wines has changed slightly. Through a few minor changes during winemaking, they have become more accessible and refined, without losing character. Antoine prefers to work with finer lees than his father. Furthermore, he bottles the wine in April/May of the second year following the harvest. These are just details, but the quality of the wines has improved further as a result.
The Saint-Aubin Sur Le Sentier du Clou 1er Cru has a tightly wound, flinty/smoky bouquet that opens up beautifully in the glass, but at this moment there is only a hint of reduction. The palate is well-balanced with a soft start and light tropical notes mixed with lemon peel, leading to a powerful, mouth-filling finish.
Character
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Origin
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Wine features
This winery is one of the most stylish and consistent wineries to be found in Burgundy and the wines of this winery are usually paired with the best Meursalts. Other famous wineries such as Coche and Ravenau see Jobard as the ultimate example when it comes to meursault wines.
After working alongside his father for several years, Antoine has been officially in charge of this prestigious property since 2007. Although Francois has been able to enjoy his retirement for several years, he can still be found almost daily in the vineyards and cellar to assist his son. With the arrival of Antoine, the style of the wines has changed slightly. Some minor changes during winemaking have made them more accessible and refined, without sacrificing character. Antoine prefers to work with finer lie's than his father. He also bottles the wine in April / May of the second year following the harvest. These are only details, but the quality of the wines has increased further. Nothing has changed with regard to the work in the vineyards. The Jobards work long hours in the vine. Their 5 hectares are severely pruned and they only work with unproductive varieties to keep yields low. In the cellar, Jobard gives his wine time. After slow fermentation (Jobard's cellars are particularly cold), using only the natural yeast cultures, the wines are left to mature for a long time. The wines are bottled without filtering after about 18 months. Jobards wines are concentrated but not thick, the wood used is highly dosed and the wines have nice acidity and lots of minerality makes them great to rijpen.Alle wines from winery Jobard be in a vessel old and spend a long sur lie in the cellars from the winery in Meursault.
Deze Saint-Aubin 1er Cru toont een frisse minerale kern met vuursteen en rokerige tonen, licht tropisch fruit en citroenschil, een zachte aanzet en een krachtige, mondvullende afdronk die elegant blijft door de evenwichtige zuurgraad. Omdat de wijn mineraal en fris genoeg is om vet te doorsnijden maar ook genoeg body heeft om smaakvolle sauzen te dragen, vult hij gevogelte, witte vis, schelp- en schaaldieren en romige of frisse kazen prachtig aan. Denk aan gegrilde of in de pan aangebraden zeebaars of coquilles met een beurre blanc of citroenboter, langzaam geroosterde kip met citroen en kruiden, licht gestoomde mosselen of oesters en zachte geiten- of Brie-achtige kazen.
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